Ingredients:
1 puff pastry
400 g chopped frozen spinach
150 g fresh salmon fillet
1 onion
100 ml cream
1 tsp cornstarch
1 egg
1 pinch of grounded
nutmeg
Olive oil
Pepper
Preparation:
Remember to take the frozen spinach out of the freezer in advance.
Remove the skin and the bones of the salmon fillet, then cut it into cubes.
Preheat oven to 180 ° C.
Peel the onion, then wash and finely chop it.
Put olive oil in a pan, heat it up and sauté the chopped onion until it is translucent.
Incorporate chopped and thawed spinach and let cook 5 to 7 minutes.
Then add the salmon cubes. Let cook 10 more minutes, stirring regularly.
Mix the cream with the cornstarch in a bowl and add to the salmon preparation, in the pan, then cook for 4 minutes. Add Pepper and sprinkle with nutmeg. Mix well, then remove from heat.
In a container, beat the egg and then incorporate it into the salmon preparation. Stir well.
Cover a tart pan with baking paper. Unroll the puff pastry into the pie pan. Prick the bottom with a fork.
Spread the salmon mixture over the dough. Bake in the preheated oven for 40.
Let cool this tart with salmon and spinach for a few minutes on a rack.
Serve warm or cold with a seasoned green salad, as a starter or as a main course.